Rice with Lentils - Indian Food
Title: Rice with lentils
Cook Time: 30 minutes
Level: Easy
Serving: 4
The red lentils are a variety of lens culinary, they have the same properties as the more familiar brown lentils. Unlike brown lentils, red has a number of advantages. They have no skin and therefore do not have to be put into soak before cooking, is less brown rough that they have a really quick cooking, just 15 minutes.
Ingredients:
- 1/2 cup lentils (to soak for 1 hour)
- 1 large onion
- 1/2 teaspoon garlic
- 1 teaspoon grated ginger
- 1 green pepper
- 4 tablespoons butter
- 1 stick of cinnamon
- 2 cloves
- 1 bay leaf
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 cup long grain rice
- 1/2 cup red lentils
- chopped chives
Directions:
Drain the lentils, cover with boiling water, boil for 15 minutes until they begin to be tender and drain again.
Cook chopped onion, garlic, ginger and chili seeds with the butter until everything is tender and lightly browned.
Add cinnamon, cloves, bay leaf and turmeric, cook for two minutes, stirring constantly.
Insert rice and both lentils, stir well and add water. Bring to a boil, lower heat to a minimum and let simmer 20 minutes until all liquid evaporates.
Add two tablespoons of chopped green onions, stir and remove the cinnamon before serving.
Personal Suggestion: This dish is fill of flavors, therefore I recommend only serve to put on the table Arabic or pita bread.
